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Hot Spinach & Artichoke Chicken Bake
After some inspiration for your next meal? Check out this Hot Spinach & Artichoke Chicken Bake recipe, that'll be sure to impress!
NUTRITIONAL FACTS
Servings6
- Value
| Amount Per Serving | Value |
|---|---|
| Energy (kcal) | 470.0 |
| Protein (g) | 42.0 g |
| Total Carbohydrates (g) | 12.0 g |
| Sugar (g) | 1.0 g |
| Calcium (mg) | 197.0 mg |
| Fibre (g) | 5.0 g |
| Sodium (mg) | 560.0 mg |
| Fat (g) | 28.0 g |
| Saturated Fat (g) | 6.0 g |
| Trans Fat (g) | 0.0 g |
| Cholesterol (mg) | 135.0 mg |
| Iron (mg) | 2.0 mg |
| Potassium (mg) | 886.0 mg |
| Vitamin B12 | |
| Vitamin D (mcg) | 0.0 mcg |
-
6 People
Servings
-
5 Mins
Prep Time
-
30 Mins
Cooking Time
-
35 Mins
Ready In
Ingredients
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 cup Hellmann’s® or Best Foods® Mayonnaise Real Mayo
- 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 cup grated Parmesan cheese
- 1 clove garlic, finely chopped
- 6 boneless, skinless chicken breast halves (about 2 lbs.)
Made With
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Made With
Directions
-
Preheat oven to 375°.
-
Combine all ingredients except chicken in medium bowl.
-
Arrange chicken in 13 x 9-inch baking dish. Evenly top with mayonnaise mixture. Bake uncovered 30 minutes or until chicken is thoroughly cooked and topping is golden brown.
Chef's Tip
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Tip: Wondering what to do with leftovers? Top the chicken with leftover spinach artichoke dip!